Slow Cooker Cinnamon Almonds

October 12, 2012

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Do you know those delicious cinnamon almonds at the mall? Well these are SO much better! And you can make them for about the same price you pay for one of those tiny bags. I LOVED the way this made my house smell! It seriously makes me want to make a batch daily. The brown sugar and cinnamon mixture gives an AMAZING flavor and the perfect crunchiness…. I almost think that the ones at the mall are a little too crunchy. And how perfect are these for gifts for the holidays? I feel like I have to spread the deliciousness of these and give them to all my friends and family!

Rating: 5 stars Difficulty of Recipe: 3 stars
Things that I changed: Nothing
Things that I would do differently next time: Reduce the amount of sugar.
Will I make these again? Everyday 😉
Recipe From: Detrimental Beauty

In another bowl with a whisk, mix together the egg white and vanilla until it is frothy. Add the almonds and coat thoroughly. This will help the mixture stick to the almonds during the cooking process.

Prepare your slow cooker by spraying it with cooking spray. I used a 4 quart. Add the cinnamon almond mixture to the almonds and turn it to low. Stir until the cinnamon sugar mixture is coated well on the almondsBe prepared for your house to smell amazing!

You want to cook for about 3-4 hours. Mine took about 3. Stirring every 20 minutes. In the very last hour, add ¼ cup water and stir well. This will ensure a crunchy coating and help the mixture to harden.

Line a baking sheet with parchment paper and spread the almonds onto the sheet to cool. The almonds should be pretty sticky so be sure to seperate them the best that you can and let them cool!

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*Update: There is a lot of sugar left over in this. You can reduce the sugar to probably about 1 cup of each and only putting about an 1/8 cup of water. I am going to be testing it out this week. Also your almonds will be very dark and clump together. Just spread them out and try to unclump them as best as possible and let them cool.

Since it calls for 3 cups of almonds – it will make 3 cups of sugared almonds. I made this recipe and agree that next time I will only use 1 cup sugar. The first time I made the almonds I made a mistake and added a 1/2 cup at the end. Let me tell you, don’t do that if you don’t want almond brittle. It tasted good but it wasn’t what I wanted. Second time I followed recipe to the T and they came out correct. Too much sugar but I will adjust that next time.

Almonds are my fave and these look perfect for the holidays! Thanks for following me and inviting me over:) I’m a new follower of your blog and love the review concept!! Very creative! Have a nice weekend.http://stellabskitchen.blogspot.com

What a delicious fall recipe! I would love to have you stop by ‘Or so she says…’ today and share some of your great ideas with my readers! The ‘Your Great Idea’ link party runs every Sat through Tuesday. Hope to see you there! http://www.oneshetwoshe.com

Oh mercy. I always get these at festivals and can’t keep them out of my mouth. I’m a little afraid to make them at home. 😉 The crock pot makes it too easy. I’m going to have to try it. Thanks for sharing!

These look so delicious! My family and I enjoyed some almonds similar to this at our State Fair this year, and now I won’t have to wait til next summer to enjoy them. For those who need to know, these are also gluten free – a HUGE plus!

I actually have worked for two different people cooking these at the mall and various festivals. This recipe is similar to the one we used (ours didn’t as many ingredients). I know ours would last 30 days in the fridge and 90 in the freezer…. BUT are always much better fresh …..

I made these today and they looked and smelled fabulous while cooking…until I added the water. As soon as I did that they went from looking light and sugary to dark and fudgy. I am still going to cook them for another hour like the recipe says… but I’m worried that I just ruined my almonds! I’m sure they will still taste good… but they don’t look ANYTHING like the sugary almonds that I was hoping for. What did I do wrong?!

Mine didn’t get the crunchy outside coating… they’re still just “sugary.” I’ll try a second batch in my larger (but much newer) crock pot… maybe didn’t get hot enough throughout the whole process??? Any other ideas?

Just made these… (1) they taste great! I will definitely be making these again. (2) I think next time I’ll make it with 4 cups of almonds. I have tons of “sauce”. (3) I recommend spooning out the almonds onto the parchment to cool instead of pouring it like I did. It cooled faster than I was able to get the center spread out. Now I have Cinnamon Almond Brittle. (4) I needed the space of two baking sheets for cooling so that the almonds didn’t stick together.Fantastic recipe! Thanks for sharing.

I made these for Thanksgiving, and the 3 tablespoons of cinnamon seemed to be way too much. I figured it wasn’t 3 teaspoons because that would be 1 tablespoon. Did anyone else feel like too much cinnamon? I’ll try again, using 2 tablespoons to see if it’s better. Crunchy, and good though, in spite of it.

Julie the egg white is more to coat the almond so that the sugar coating sticks… you can’t taste the egg in it…. But I am sure you could try a little water mixed with flour and coat them in that?? I am not sure it that would work but you could try! Hope this helps!

I am curious about the egg allergy – is it the protein in the egg or the entire egg? Not that I would recommend using your child as a test, but I would think the allergy would be from the protein. Do allergist know this? I have not had to deal with an egg allergy, but would like to know, especially when I think of whites as harmless, when maybe thats not the case! Anyway, found this site for substitutes: http://www.myrealfoodlife.com/part-2-how-to-substitute-eggs-and-binding-agents/

I made my batch and used less sugar, but also tossed my almonds before placing in croc pot, and added a portion of the sugar after the first hour. Just finishing now, but the “taste tests” have been excellent. Not having any clumping issues Great recipe, thanks!

it depends on the person etc. on of my daycare kids is allergic to egg whites but not the yolk, so when baking things for him we have to sub all yolk for whole eggs. Had to do that for meatloaf earlier this week, so now i have some egg whites in the fridge already!

1. Mix together in a large bowl sugars, cinnamon, and salt. 2. In another bowl with a whisk, mix together the egg white until it is frothy. Add the almonds and coat thoroughly. This will help the mixture stick to the almonds during the cooking process.

#2: Do i mix the dry stuff in #1 in with the egg white OR do I frothy up the egg white then add the almonds to it to coat with the egg white?

3. Prepare your slow cooker by spraying it with cooking spray. I used a 4 quart. Add the cinnamon almond mixture and turn it to low. Be prepared for your house to smell amazing!

When did the Cinnamon become Cinnamon almond unless i need to mix dry #1 with frothy Egg white?

You are going to have 2 bowls. In the first bowl, mix together the brown sugar, cinnamon, and salt. Set that bowl aside.

In the second bowl, mix together with a whisk the egg white and vanilla until it gets frothy. Add the almonds to this mixture and coat. Now add the coated almonds to your first bowl (The sugars) and coat in the sugar and dump this in your crockpot.

Then you will cook on low 3-4 hours. Stirring every 20 minutes. In the last hour of the cooking process add the water and stir. This will start to give the almonds the crunch. When they are done cooking, lay the almonds flat on a cookie sheet with parchment paper and let them harden and cool.

Ok..i’m doing these today.. so far so good…i’m 1.3 hours in.. I think next time Ill put the Almonds in the bowl first then pour the vanilla/egg white mixture over them as i had some none coated in the middle and a little left over frothy whites. did i mention I really am not a cook? And it does make my house smell amazing.

I made these this afternoon for the first time and they were great! If I put them in a container in the fridge do you have any idea how long they will last (until Christmas? I plan on gifting them they are so great… but should I make a “fresher” batch closer to Christmas?). Thank-you for sharing!

I was wondering the same thing! Lol I gave most of mine away but the ones that I kept for us only lasted in our house for a couple of days! I would probably make a fresher batch closer to Christmas if I were you!

If I can remember right I did too! I am going to make them this week maybe reducing the sugar a little bit! But I am afraid of reducing it to much because I want the almonds to get the delicious coating.

TOOK MY ALMONDS TO MY SPINNING GROUPS CHRISTMAS PARTY TO DAY ,THEY WERE A REAL WIN, REQUEST FOR RECIPE TO BE SHARED SAID IT ALL.THE HOUSE SMELT AS PROMISED, I USED A SLOW COOKER ON LOW STIRRED EVERY 20 MIN, LEFT THEM FOR 30 MIN ONCE AND ALMOST BURNT THE ALMONDS.OHHHHHHHHHHHH, I ALSO HAD SUGAR LEFT SO WILL EGGWHITE A SECOND BATCH OF ALMONDS. THANK YOU

Hey so i just made these and they are amazing!! When i first put them on the parchment paper they the glaze seemed to not stick so well. But after they cooled for 10-15 minutes and the glaze was getting harder i just took a spoon and stirred them and it gave them the surgery look you get from the fair! i will be making these again!

I just finished making a batch, and they turned out looking nothing like your photo above. I’m so sad. Mine turned out very dark brown and “burnt” looking, like a few of the previous commenters mentioned. I followed your directions exactly, too. When I added the water in the last hour, it turned the entire thing into a dark brown goo, and it just stayed dark brown and gooey. It’s currently hardening on a pan, but it’s basically like brittle. Ugh….I so would love to know what I should do differently to have mine coming out like your photo!

Mine were very dark as well, there was just a lot of light when I took the picture. How did they end up tasting? Burnt at all?? And it will turn everything into goo once the water is added but should harden and taste delicious when finished….

In the slow cooker as I type this. I used a “flax egg” & it worked perfect. I also added 2 c of pecans & 3 c of walnuts (hope I didn’t overload the crockpot. Next attempt will be to use chipotle powder instead of cinnamon & then perhaps some hickory smoke with a bit of chili powder

Aren’t they amazing?? My coating was pretty clumpy as well. I remember laying them out and having to break them apart and spread them out as best as I could…. I am going to reduce the sugar amount next time so I will let you know how they turn out!

Just made these and they turned out black and gooey and burned tasting I am so bummed. Maybe my crock pot is too hot? It was on the low setting. If I try this again, maybe I will use the “warm” setting instead… not sure what to do. now I have mounds of burnt almonds! Maybe the squirrels will eat em 😉 (Just kidding, I am afraid I would have millions of squirrels roaming the neighborhood crashing from their sugar high!)

Oh no!! I hate when things don’t turn out! I am so sorry! I would definitely try to make them again because they are so amazing! How long did you cook them for?? Did you keep stirring them? They should be darker but definitely not black! Lol Let me know if I can help so they turn out better the next time around!!

It uses three cups of almonds so you probably end up with 3 1/2 cup of finished product.
Someone asked about parchment paper. I always substitute non-stick foil for parchment paper becauswe it dos not curl up and is not too wide for a standard size, rectangular cookie sheet. Have never had a problem with this substitute. Would suggest buying the non-stick foil at Walmart where it is considerably cheaper than,say, Stop and Shop.

Came across this recipe too late last night to make these, but started them this morning before anyone else was up!

I strayed from your posted recipe, substituted peanuts and dropped the sugars down to 3/4 c each. After placing them on the cookies sheet, I gave them a light sprinkle of sea salt…..now to wait until cooled to sample!

Please help! I’m making there as part of a Christmas gift. The store was out of raw almonds, so I got the lightly salted, toasted almonds. Will those almonds work ok or do I have to alter the recipe in anyway? Almonds are my mom’s favorite, so I didn’t want to change the type of nut. Thanks for your help!

Please help! The store was out of raw almonds, so I got the lightly salted toasted almonds instead. Will this be ok or do I need to alter the recipe or anything? I didn’t want to get a different type of nut because there are to be part of a Christmas gift and almonds are her favorite. Thanks for your help!

I’ve made this recipe a few times now, each time adding more almonds to help spread out the amount of sugar since there is always some left over when I mixed it up. Doubling the amount of almonds (or halving the amount of sugar) works great (just be sure to use 2 egg whites instead of one if you’re doubling the recipe). I opt to double the recipe since these are the perfect gift-giving treat!

I made this (my own version, at least) last night for my family’s early Christmas celebration and everyone loves them – even my grandfather, who doesn’t usually like cinnamon! I used the Emerald Cocoa Roast Almonds because I had a big container of them from Sams, and for sugar just used about 1 cup of white sugar mixed with a few tablespoons of molasses. Otherwise I followed this recipe. Thanks for sharing it!

Have these going on my cooker for the last hr. or so. Have noticed that they are darker. Have a few thoughts on this: 1) Roasted, salted almonds are already darker than raw, natural almonds, 2) Used dark vanilla…would be lighter, I think, with clear vanilla, 3) More cinnamon, darker color. I only used 1 heaping tbsp., but they are still fairly dark. Don’t care what color they are, they’re delicious! 😀

I made these today but the sugar didn’t melt down & when I added the water I continued to cook for another hour making it 4 hours total cook time, the sugar was soupy and did not cook down. I now have soupy almonds not crunchy ones. but still good can I put them back in my crockpot or did I ruin them? please help. thanks

Just made these. They are awesome. The only thing I did different that worked out wonderful was I saved the extra sugar mixture and after I added the water I put the nuts and left sugar in a ziploc bag and shook it until there was no more sugar left. Then laid them out on wax paper.

I did a test batch like that too because I thought it would make a nice coating for the sugar to stick to. While it did taste good, I felt like the original recipe was better, however the sugar does tend to flake off. I also just sprinkled them with the sugar mix do they didn’t get as coated. Maybe that is the difference.

I made this with 2 cups of almonds and 2 cups of pecans. It came out pretty well. I thought the almonds were a little overcooked (I did 4 hours), but the pecans were delicious! The pecans also seemed to hold thier coating better with the crevasses in them. To people who aren’t getting a sugary finish, watch your water. It should turn to dark brown goo at first but dry out before you put it on the paper. If not, I recommend trying to evaporate the water out by removing the lid. Also, I had a fair amount of sugar base leftover. Could have probably made more with the listed portions.

Ok, Christmas presents for everyone I know. lol….these look amazing!! I love that they are an easy ‘Food” gift, everyone loves that, right? I work in an office setting, so this is a no brainer gift idea! awesome!! I think I will do the mixed nut variety.

so I messed up and did not have a 1/4 cup, so I eye balled a 1/4 cup using a 1 cup measuring cup, the mixture came out still gooey and did not get hard after an hour of sitting out, so I put them in the freezer over night, mixture got a little bit harder but was not crispy, so my mom gave me the idea to spread the nuts out on a cookie sheet and bake for an hour at 200 degrees and the nuts came out perfect. Now I know next time to use the correct amount of water and I think I am going to do 2 cups of almonds and 2 cups of cashews.

I made these last night and they were awesome. I used pecans and could have added more pecans or reduced the sugars as suggested. I had a little mix left over. We sprayed a cooling rack and poured the mix over it–catching the overage on a piece of sprayed foil below. I had to spread them out as best I could and then break them apart. But they look homemade and taste amazing!!! Thank you for the recipe!!

I’ll be trying this out next week when the hubby is home. They look just like the candied almonds we spend $12 a bag for at the annual Renaissance Faire! We gobble them up so fast and it’d be great to be able to make this treat at home and eat them warm.

I love this recipe and just wanted to share a slight modification that works well for me. I use 1 cup of each sugar and 6 cups of nuts, these proportions work perfectly! Also, instead of spreading on a cookie sheet right away, I dump them (3 cups at a time) into a gallon Ziploc baggie with about 1/4 cup of turbinado sugar. Knead the baggie for a few minutes until the nuts are fully coated and then dump them out into the cookie sheet. They are much easier to spread out, it gives them an added crunch, and the sugar crystals also add to the visual appeal. I make them this way every Christmas!

Can anyone tell me how many lbs of almonds this would be? I’m thinking about making these as gifts but am trying to figure out how many pounds of almonds to purchase. Also, anyone know of a cheap place to buy the almonds Online or wherever? Thanks!

I am making these right now. I followed the recipe until I got to the instructions for the egg whites. I doubled those, doubled the vanilla, and doubled the nuts. I used walnuts. They are into their 3rd hour of cooking and I am glad I doubled where I did. There is a TON of sugar in this recipe and I can tell that I would have had clumps of extra goo if I had not doubled the nuts.

Now, how do I know when they are “done,” please? There is a big difference between three and four hours and I am not sure how to tell when I should add the water.

Have you done this without the water? Just wondering…since thats where a lot of individuals comment about it not looking as great! I did these last year with this recipe and they were awesome…just did today; same recipe and they too look burnt after adding the water and letting it go the last hour. I can’t remember what I did different a year ago. Wondering if they turn out w/out the water added….bc they do taste a bit burnt unfortunately. As expensive as nuts, especially almonds, are I hate that these may get tossed I did shorten the amount of sugars like suggested…but thinking the 1/4 C water was what I did different this year vs 1/8 C water last year.

I am in the process of making them now…..already did one batch and I followed the 1 cup recipe of the sugars with the 1/8 cup of water…it was perfect!!! Mine weren’t sticky at all……much easier to take them out of the pot and no mess….and I used pecans instead. All the ingredients stuck to the pecans and dryed fast. Perfection!!!!!!!!!!!! ♥

I just made these and they are divine! I reduced the sugars to 1 1/4 c and increased the almonds to 5 cups and the ratios were perfect! No “extra” sugar in the bottom of the slow cooker:) Thank you so much for sharing this recipe-it’s one I plan on using for a long time to come!!!

I just tried these with a mixture of almonds, pecans, cashews and walnuts. Mine have been out of the crockpot for over and hour, and when I taste them the coating is crispy, but the nuts are soft. Are they going to harden up eventually, or did I ruin them somehow?

Hi – I made these last Christmas to give away as gifts, and I followed the recipe exactly – they turned out amazing! I made a double batch last night, and I think I added too much water. I let them cook in slow cooker for another hour and then laid them out onto parchment paper and they were runny and not at all like last year. I thought if they cooled they may turn out – but no…I was wrong. The sugar is still grainy and they just don’t look anything like they did last year.

Is there anyway to resurrect these almonds? Would either putting them back into the crockpot or put them on the stove or in the oven fix this issue?

I’m making these today for Christmas goodies. I just made a bunch pumpkin pie spice and was thinkin that the pumpkin pie spice might make a nice variation to this. I think I’ll do a small test batch, since I don’t want to waste a bunch of nuts. Thanks for the recipe!

These are in my crock pot as we speak! They are one of my husband’s favorite treats, and he was stunned to find that I could make them at home. He has been standing over them sniffing and volunteering to stir. I have a feeling they’re going to be very popular around here.

I just made these and they are a big goopy mess! They look nothing like the picture. They actually were better looking until I added the water. They ended up very runny so when I placed on the parchment paper to dry, it’s like almond brittle. What did I do wrong? I followed recipe to a T. HELP! I have already purchased tons of almonds to make these as gifts…

So did you ever get back to experimenting with this cinnamon almond recipe, Alyssa? You had a note at the bottom that you were going to try less sugar and less water. How did that turn out for you. Want to make these today but with so many different ideas of what to do I’m a bit hesitant.

I am on batch #3 of these wonderful nuts! I followed the recipe the first time, making cinnamon almonds. Everyone loved them! The second time, I substituted pecans and used orange extract instead of vanilla extract. So yummy! Today I am using both almonds and pecans together with the orange extract and added a tsp of butter flavoring. They smell good already! I’m loving this recipe so much! Thank you for sharing!! My son likes savory nuts, especially chili lime cashews. I might play around with the slow cooker and this combo if I find a good recipe! Merry Christmas and a Happy 2014!!

I made these for the superbowl last night and they were a big hit! So delicious My crockpot wasn’t big enough to fit them all so I experimented and put the remaining spread out on a baking sheet in the oven on 250 for about an hour flipping them over half way through. The ones in the oven turned out much better. They were crispy and looked just like the picture. Thank you for the recipe!

Fun to make. I think recipe should say high or low. I had tons of sugar left. Will try 3/4 cup next time and cut water to 1/8 cup. They look very dark. Husband is eating them so they must be good. House smells wonderful ..

Made these and they turned out great! I used peanuts instead since my son has a tree nut allergy. Used 32 oz, 1 cup of each sugar and slightly reduced the amount of water. I’ll definitely be making these again. Thanks for the recipe!

Made these today!! The flavor is perfect…the only issue I had was that the almonds ended up being slightly “chewy”…did anyone else have this happen? Or does anyone know what I did wrong? How can I remedy this the next time I try them? Thanks!!

I made these and they turned out well, I cut the sugar to 1c each and it was more than enough. I love my slow cooker because I can set it and forget it. Having to stir every twenty minutes seemed to be a lot of work when you can roast them at 300 degrees in an oven for 30 minutes. I will do the recipe again as I think the proportions are good compared to other recipes but I will bake them instead.

Hi Alyssa – I am making these with a 9lb bag of almonds. I only doubled the recipe since many of the comments looked like you could just cut back a little. Since I was tripling the recipe I figured it would work out fine. I didn’t have much sugar left over. Have about an hour left on my timer. I will give an update later after they have cooled and let you know how they turned out.

Okay… so maybe I had too many in the crockpot at once, or maybe I should have cooked on high…. but mine turned out very sticky. I even left them out overnight on the counter to see if that would help. Next time I try this recipe it will not be with a 9lb ($16) bag of almonds…

Making these now…..oh my gosh the house smells amazing! My husband keeps sneaking one or three from the crockpot…lol! I know I will have to make another batch before Christmas. Thanks for the great recipe!

I used pecan halves. This recipe was absolutely delicious and easy. I put them in a small mason jar and used them as teacher and neighbor gifts around the holidays. I had to make two batches because my husband devoured the first! I will definitely make these again.